- This is a two-day process so make note of this if you’re planning to serve the bread on a specific day. The first day requires at least a six-hour (preferably overnight) wait for the starter to rise. After the starter is split, the dough you set aside to bake will require another 2-5 hour wait.
- This recipe offers two measurements and I always prefer weighing flour rather than using cups to ensure consistent measurements. However, I noticed some inconsistencies so here is what I used:
For the starter: 2 grams active dry yeast, 1/3 cup lukewarm water (about 105 degrees F), 100 grams bread flour
To refresh the starter the next day: 1/4 cup lukewarm water, 100 grams bread flour
For the first batch of bread: 1 teaspoon yeast, 1 cup water, 1 teaspoon kosher salt,
350 grams bread flour. 400 grams would have been too much for me. You can even get away with 340 grams.
You will have to knead your first batch of bread for about 12 – 15 minutes. Be sparing when adding flour while kneading. I added just the minimum to keep the dough from sticking to the counter and periodically, I dipped the pads of my hands in flour to keep the sticking to a minimum.
- I “turned” my dough twice over a period of about 3 hours then I transferred it to a banneton and allowed to rest in the refrigerator overnight.
- If you use a banneton (proofing basket), make sure to flour it generously, especially if it’s new. You might be able to avoid the sticking I had to deal with.
- I recommend using a pizza peel sprinkled with corn meal for the final rise before baking. This makes it easier to transfer the dough to the oven.
- I recommend using a pizza stone for baking the bread. This helps to form a crispier crust.
- I recommend adding a tray of hot water in the oven while the bread is baking. The steam helps to keep the bread from drying out.
- I baked my bread for about 35 minutes in a convection oven. This would require adjusting down the temperature by maybe 10-20 degrees F to keep the bottom from burning.
- Your bread is done when it sounds hollow when you tap it.
- Make sure to let cool to room temperature before slicing it.